The Big Chef Balancing Act

A good executive chef must juggle the expectations of administration, the talents of the team, the cravings of customers and the needs of the organization

To be fully effective an onsite executive chef must combine the charisma of a culinary showman, the gift of a great trainer, the chops of an R&D chef and the business savvy of a mid-level manager.

Few chefs arrive on your doorstep with all these skill sets in place. As a foodservice director, it’s your job to recruit and develop individuals who can perform a true balancing act and grow into all of these roles.

“The department will make or break based on the quality

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